Pie dough with reduced degree of cracking

Details Pie dough with reduced degree of cracking Pie dough with reduced degree of cracking

A - Human Necessities

21

D

A21D 2/16 (2006.01) A21D 8/02 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2195951

The present invention includes a method for making dough for use as a pie crust made by emulsifying fat and a water slurry to make an emulsion and adding the emulsion to a preblend containing flour. The present invention also includes a dough product made by the process.

L'invention porte sur un procédé permettant de fabriquer de la pâte utilisée comme fond de tarte, par émulsification d'une bouillie de matières grasses et d'eau que l'on incorpore à une farine préparée. L'invention porte également sur une préparation de pâte obtenue selon ce procédé.

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